Recipe: Chicken Divan

Hi Sherry, I haven't tried this one. Happy Cooking, Betsy

CHICKEN DIVAN
Gourmet Magazine, 1956
Makes 6 servings

1 large head Broccoli , cut into 4-inch spears
1/4 cup Unsalted butter, cut in pieces
5 tablespoons Flour
2 cups Chicken broth
1/2 cup Heavy whipping cream, well chilled
3 tablespoons medium dry Sherry
Lemon juice, to taste
1/2 cup grated Parmesan cheese
2 skinless, boneless Chicken breasts

Cooked and thinly sliced
In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956 Gourmet Mag. favorite